The Perfect Meatball Hoagie
Juicy meatballs, melty cheese, and a bright, herby, salsa verde to balance it all out. THIS is the perfect meatball hoagie.
Ingredients
Meatballs:
Ingredients
1 lb ground chuck
1 lb ground pork
1 cup minced fresh parsley
1 cup grated parmesan
Zest of one lemon
1 tbsp oregano
1 tsp crushed red pepper
2 tbsp salt
1 tbsp ground black pepper
1/2 cup italian breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup minced garlic
Panade (1/2 cup panko mixed with two tbsp of milk)
2 whole eggs
Extra virgin olive oil
28 oz homemade or jarred marinara
Salsa Verde:
1 cup minced parsley
1 cup minced basil
1/2 cup minced garlic
2 tbsp minced capers
4 minced anchovy filets
Zest and juice of one lemon
1 tbsp chopped Calabrian chiles
1/2 cup extra virgin olive oil
Salt and pepper to taste
Sandwich:
Seeded hoagie roll
Four slices whole milk mozzarella
1/2 cup shredded whole milk mozzarella
Grated parmesan to taste
Preparation
Meatballs:
In a large bowl, mix together all ingredients until homogenous being careful not to overmix. Form into balls about the size of a golf ball In a skillet, heat up a tbsp of EVOO and sear balls all around and then add to marinara and simmer for 10 minutes until fully cooked.
Salsa Verde:
In a small bowl mix together all ingredients and season with salt and pepper to taste.
Final steps and build:
Slice open bread, leaving a hinge. Press flat and layer four slices of mozzarella across bread. Toast in a 400 oven for 5-8 mins or until the cheese is melted and the roll is toasted. Spoon marinara on one half of the roll. Top with two meatballs and shredded mozz. Place back in the oven or under a broiler to melt the cheese. Top with salsa verde. Wrap tightly in parchment paper and slice in half.
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